This week’s French Fridays with Dorie challenge is for Pan-Seared Duck Breasts with Kumquats. Well, in SoCal, so many people have Kumquat trees that it’s hard to find them in markets because they’re just not that profitable as perishable items go. Needless to say, we’re the only people silly enough to grow citrus at the beach, so none of our neighbors have any. Since I’ve been inexplicably reluctant to try any of Dorie’s Duck recipes, that left me all the others to choose from.
Seared duck with rich honey, balsamic, and lime glaze |
I’ve been working very hard to dispel my pre-conceived ideas about food and just try things. This started in Charleston two years ago when I decided to try alligator and actually enjoyed it. It’s been a steady process, but participating in FFWD has opened my mind to so many flavor combinations and cooking techniques, that I decided I needed to act like a grownup and try duck (note the use of the word “act!”). Since we had everything on-hand to make the Twenty-Minute Honey-Glazed Duck Breasts that the rest of the Doristas made three years ago, we opted to try that recipe, instead. And, we did actually have limes on our trees!
Twenty-Minute Honey Glazed Duck is a trouble-free entree for a weeknight. In the States, we’re accustomed to think of duck as a special occasion or restaurant meal, but in France, it falls into the regular rotation of meats. While it wasn’t my favorite dish, I did enjoy the caramelized edges.
Jerusalem Artichokes au naturel |
I also missed making Roasted Jerusalem Artichokes a few weeks ago. Thanks to my fellow Dorista, Mardi of eat.live.travel.write, who found this comprehensive explanation of Jerusalem Artichokes/Sunchokes/Topinambour. In short, they are edible tubers with the subtle flavor of artichokes. When roasted, they become very tender. They are incredibly homely in their natural state, but peel and roast them, and they resemble new potatoes. Dorie’s version is enhanced with the flavors of garlic, thyme, rosemary, olive oil, and sea salt. Slightly sweet, Jerusalem Artichokes caramelize a bit when you roast them. Although not very easy to find, they make a great switch from potatoes or rice.
Humble tubers loaded with flavor from our garden |
Chez Lester – Your table is waiting |
We rounded out our meal with Liz’s Spinach Souffle and a bottle of Halter Ranch 2013 Côtes de Paso Blanc that we bought when we visited Mary in Cambria earlier this year.
Bon Appetit!
Halter Ranch during the Paso Robles Zinfandel Festival |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Cakelaw says
Both recipes look great! I had forgotten all about the other duck recipe.
oneexpatslife.com says
Good idea to pair an old favorite alongside two new dishes.
Adriana says
Wonderful meal, Susan and John! And kudos for trying duck. I love it but understand it can be an acquired taste.
Liz Berg says
I’m glad Bill loves duck or I would have been hesitant to try these recipes as well. I still get a few heebie jeebies eating rare poultry, but the edge pieces were delish!
P.S. I have all the ingredients for my next spinach souffle on Thanksgiving 🙂
Ei says
Looks great!! Glad you enjoyed it. I’ve been slow on the duck recipes, too, but my excuse is that Italians don’t eat duck, so I can’t find it. Chicken just is not the same.
Gracie says
Thank you for sharing your experience. We “usually” have kumquats in our stores, no one has citrus trees in their yards here in the northwest. My mother use to have an ornamental kumquat tree in her house, so I don’t usually think of it a an edible fruit. Oh and lucky you, I love the wines from Paso! I need to get back there soon.
Cheers!
KB from Prof Who Cooks says
Oh my goodness, your explanation of why I can’t find kumquats is spot on and I didn’t even think of that as a reason. I guess there’s an entire string of “public” trees near my university, but I was told the new crop won’t be ready for another month or so. Sigh. Great wine pairing, too–love those white french blends from the central coast! I love your photos and the duck and sunchokes look great!
Arisuchan says
What a great meal! : ) kumquats are hard to find right now in Cali, not the right time of year for them for sure. Have a great weekend, Susan!
Kathy says
We usually spend February in Florida, and kumquats are in season then. They seem to be in every store or farmers market. I really enjoy them! Your duck breasts look luscious, and it’s nice that you got to try the sunchokes! I planted some on the edge of my yard…hoping they come up! Happy friday, Susan!
Mary Hirsch says
You and John have really been cooking up a storm the past ten days. I am four Posts behind so will get the rest of yours read this week-end. Thanks for reminding me about the honey-glazed duck breast which French Fridays made before I joined. Have you become a lover-of-all-things-that-quack now? I just received my Fall shipment of Halter Wines which includes a 2013 Cotes de Paso Blanc. Susan, how many wine clubs did I join during that week-end? The delivery man here at The Gant thinks I’m a lush. I just heard that Cambria got an inch of rain a week ago and even more rain two days ago. It’s cold, icy, and has been snowing like mad the past 3 days. I don’t want to hear any complaints about your warm weather. The presidential library trip was fabulous. xoxox
Cher Rockwell says
There are no citrus trees to be found here 🙂
Two good make up options. I don’t get to make duck often, since Joe won’t eat it; I was happy for the excuse to do so this week.
Betsy says
What a Dorista-centric meal with 2 FFWD dishes and the other side and wine tied to other Doristas. Nice way to cover everything!
Nana says
Susan, that looks fabulous. I really loved that recipe, it was the first time I made duck and it turned out so delicious. Nobody was more surprised than me, and we have loved it ever since. Everything looks so delicious.
Have a great weekend.
Diane Zwang says
Kudos to you for trying alligator. Fun post. I like the make-ups that you chose.
Guyla Mayo says
I can’t remember if I cooked duck for the other recipes or not but I don’t think so. I have cooked whole ducks before but I can’t find breasts. Guess I could/should buy a whole one and be my own butcher! Both of your dishes look good and nice to have your own limes and herbs!
Cocoa and Lavender says
We love duck – wish we had been there to eat your leftovers! 🙂 I am glad you posted about this version, as I had missed it. Our kumquats aren’t ripe yet, so I would need to wait a while to try this week’s challenge anyway! ~ David